Eins44

"This restaurant tucked away in the third courtyard of the Otto-Reichel-Höfe is a real success story. Inside, the converted distillery exudes a casual, trendy "urban loft" atmosphere with an industrial feel. In this setting, diners savour seasonal ingredient-led cuisine in the form of uncomplicated modern dishes served on beautiful solid old beechwood tables. You can order them however you like: as a four- to six-course set menu or as individual dishes, including, for example, guinea fowl from Burgundy, carrot, sage and beurre blanc. Alternatively, you might prefer to choose from the eins44 Kantine menu, which includes classics such as aspic, mussels or fish of the day. The service from the dedicated and friendly team is highly attentive." - Michelin Inspector

"Even before you pick up a fork, drink in the impressive dining room at Eins44, a former distillery with white-tiled walls and cavernous ceilings. Fortunately, chef Julius Nowak and team don’t rely on just looks. A small, seasonal menu strikes the perfect balance between casual and fine dining, coming off eminently refined without crossing the line into fussy. The a la carte and tasting menus shift regularly. Expect dishes that capture foraged and farmed flavors of Germany and central Europe, like uber tender venison or earthy morel mushrooms, as well as left-of-center dishes like broccoli with white chocolate and almond cream or potato risotto." - Tim Forster